Pancetta wrapped salmon with red wine butter

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Serves: 4

By MulledwineGless



  • 60g unsalted butter

  • 240ml dry red wine

  • 1 tsp fresh thyme or 1/2 tsp dried thyme

  • 1 tbsp extra virgin olive oil

  • 8 slices pancetta

  • 1 tbsp shallot minced

  • 4 skinless salmon fillets


<ol> <li>Combine the shallot and wine in a small saucepan. Bring to the boil. Cook until reduced to a syrupy glaze.</li> <li>Pour into a small bowl, stir in the butter and mix until melted and emulsified. Add salt and pepper to taste.</li> <li>Season the salmon with a sprinkling of thyme. Wrap two slices of pancetta around each fillet.</li> <li>Fry in olive oil until the pancetta goes brown, about 8-10 mins.</li> <li>Place on plates and spoon on the sauce.</li> </ol>

Additional Information

  • Main Course

  • Spring

  • Summer

  • Fish

  • salmon

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